Let’s discover the flavors of Sev Tameta Nu Shaak, a delightful Gujarati curry that’s both flavorful and unique. This dish comes from the western state of Gujarat in India, and I’m excited to introduce it to you.
Sev Tameta Nu Shaak is known for its combination of sweet and spicy flavors. It features ripe tomatoes cooked with a blend of aromatic spices, and it’s garnished with crispy sev, which are tiny chickpea flour noodles.
In this blog, I’ll share more about Sev Tameta Nu Shaak—its regional importance, the ingredients needed, and why it’s loved by those who appreciate the diverse tastes of Indian cuisine. It’s a dish that showcases the culinary richness of Gujarat, so let’s dive into the world of Sev Tameta Nu Shaak together!
Sev Tamatar Nu Shaak Recipe (Sev Tamatar ki Sabji)
Equipment
- A medium-sized pan or kadhai
- A spatula
Ingredients
- 2 cups Sev (thin variety works best)
- 4 medium-sized Tomatoes finely chopped
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- A pinch Asafoetida (Hing)
- 1-2 Green chilies slit
- 1 teaspoon Ginger paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander powder (Dhaniya)
- 1/2 teaspoon Red chili powder adjust to taste
- 1 teaspoon Sugar adjust to taste
- Salt to taste
- 2 tablespoons Fresh coriander leaves chopped for garnishing
- Water as needed
Instructions
Step 1: Prepare the Base
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Follow with cumin seeds, asafoetida, slit green chilies, and ginger paste. Sauté for a few seconds until the raw smell of ginger fades away.
Step 2: Cook the Tomatoes
- Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, red chili powder, salt, and sugar. Mix well and cook until the tomatoes soften and turn mushy, forming a thick gravy. The addition of sugar balances the tanginess of the tomatoes, a hallmark of Gujarati cuisine.
Step 3: Add Water
- Once the tomatoes are cooked, add a little water to achieve your desired consistency for the gravy. Bring it to a simmer.
Step 4: Incorporate the Sev
- Reduce the heat to low. Just before serving, add the sev to the tomato gravy and mix gently. Ensure the sev is coated well with the gravy but remains crunchy.
Step 5: Garnish and Serve
- Garnish with chopped coriander leaves. Serve the Sev Tameta Nu Shaak immediately to enjoy the contrast of textures. Pair it with roti or paratha for a fulfilling meal.
Tips and Information
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Tips and Information
- Sev: Use the thin variety of sev for this dish, as it absorbs the flavors well while retaining a slight crunch.
- Serving: It’s crucial to add the sev just before serving to prevent it from becoming soggy.
- Variations: For a twist, you can add a pinch of garam masala or amchur (dry mango powder) for extra flavor.
- Consistency: The consistency of the gravy can be adjusted according to preference. Some like it with more gravy, while others prefer it drier.
Conclusion
Sev Tameta Nu Shaak is a testament to the simplicity and ingenuity of Gujarati cuisine, transforming everyday ingredients into a dish that’s both comforting and bursting with flavors. Whether you’re new to Gujarati dishes or looking to expand your vegetarian menu, this recipe is sure to impress with its ease and taste.FAQs
1. Can I use canned tomatoes for this recipe?
Fresh tomatoes are recommended for the best flavor, but in a pinch, canned tomatoes can be used. Adjust the sugar and water accordingly.
2. What can I do if the sev becomes soggy?
To avoid soggy sev, ensure to add it just before serving and eat immediately. The dish is not meant to be stored for long periods.
3. Is there a gluten-free version of this dish?
Sev is typically made from chickpea flour, which is naturally gluten-free. However, ensure the sev hasn’t been processed in a facility that handles wheat products if you’re particularly sensitive.
4. Can I add other vegetables to Sev Tameta Nu Shaak?
While traditional Sev Tameta Nu Shaak focuses on tomatoes, you can add peas or bell peppers for added texture and flavor.
5. How can I store leftovers?
It’s best enjoyed fresh. However, if you have leftovers, store the gravy and sev separately in the refrigerator and mix them when reheating.